Blackberry Cheesecake Brownies

Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
6 Ounces Blackberries, 1/4 Cup Granulated White Sugar, 1/4 Cup Water
Use a whisk or spoon to help break down the blackberries.
Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
Let cool to room temperature.

Preheat oven to 325°F.
Line an 8"x8" baking dish with parchment paper and set aside.
In a microwave-safe mixing bowl, melt the butter.
12 Tablespoons Unsalted Butter
Stir in sugar, eggs, vanilla extract, and salt.
1 1/2 Cups Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/2 teaspoon Salt
Once combined, fold in cocoa powder and flour.
3/4 Cup Cocoa Powder, 1/2 Cup All-Purpose Flour
Pour the brownie batter into the baking dish, spreading evenly to the edges.

Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.
8 Ounces Cream Cheese, 1/4 Cup Greek Yogurt, 1 Large Egg, 1/4 Cup Sugar, 1/2 teaspoon Salt
Cream for 2-3 minutes on medium-high speed.
Pour over brownie batter, spreading evenly to the edges.
Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.
Try to swirl only into the cheesecake batter, not the brownie batter.
Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
Place in fridge and allow to cool for at least 2 hours but up to overnight.
Cut into 9 large squares.
Store brownies in the fridge in an airtight container for up to 5 days.